I’ve been making this dressing recipe for years and it’s always been a hit. However, in the past, I made it without meat. This year, I added boudin and it made it even better.
That said, a meatless version is just as solid of a holiday side. Sometimes I add in some jalapeños, too.
- 4 cups cornbread, crumbled
- 10 slices of bread of your choice, dried and cubed
- 2 boudin links, casing removed
- 1 1/2 cup celery, diced
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 1 cup onion, diced
- 1/2 tsp salt
- 1 tsp Cajun seasoning
- 1 cup reduced sodium chicken broth
- 2 eggs, lightly beaten
- Preheat oven to 325F.
- In a large bowl, combine cornbread and bread cubes.
- In a large skillet, over medium-high heat, saute boudin, celery, onion and peppers until vegetables are tender. Combine with bread mixture.
- Add seasoning, egg and chicken broth.
- Spoon dressing into a lightly greased 3-quart baking dish. Bake, covered, for 45 to 50 minutes.
- Cut and serve.
When choosing a bread to complement the cornbread, it’s probably best to use white, but wheat will work. Just make sure it’s pretty dry. If you don’t have time to dry the slices, just toast them until well done.
In place of boudin, you can also use sausage in patty form. Just make sure it’s cooked fairly thoroughly while it’s in the skillet.